Wednesday, 21 November 2012

Pumpkin Cream Soup

If yesterday’s Facebook posts are a good clue, most of my American readers most be as stuffed as mightily as the turkeys they have prepared and eaten yesterday evening. That’s why I propose a somewhat lighter meal, easy to prepare, tasty, and perfectly appropriate for the season: Pumpkin Cream Soup. What is difficult for me as a non-American is to advise you which sort of pumpkin to use. I looked up the “musk pumpkin” (potiron musqué) that I had bought here in Paris and came up with the Latin term “Cucurbita moschata”, which includes Butternut squash, Dickinson and Kentucky field pumpkin, Long Island cheese pumpkin, and many more. But I trust you for knowing your pumpkins and squashes well enough to choose the right one. What will be difficult for you is to find the pumpkin seed oil. This is oil made by pressing roasted, hulled pumpkin seeds from an Austrian variety of pumpkin, the "Styrian oil pumpkin". The viscous oil is light to very dark green to dark red in colour. Its taste is very rich and really fabulous; but I don’t know if you can find it anywhere outside Austria, so I only add it as an optional ingredient (on the other hand, if you do find it, consider it a must!). 

What you need (for 4 persons): 
  • 3 big potatoes 
  • 750 g pumpkin (seedless) 
  • Pepper 
  • Approx. 1,25 l broth (or water and stock cubes) 
  • Caraway fruits 
  • Paprika 
  • 25 ml cream 
  • Pumpkin seed oil (optional) 
How to proceed: 
  • Peel the potatoes and the pumpkin. If you don’t find a nice slice of pumpkin where the seeds have already been removed, remove the seeds. 
  • Dice the potatoes and the pumpkin. 
  • In a big pot, cover the potato and pumpkin pieces with broth (approx. 1,25 l), add pepper and a handful of caraway fruits. You don’t need to add salt as broth and stock cubes tend to be quite salty already. You can add salt at the end, after tasting, if the result is not salty enough for you (be careful, though – too much salt in your food us extremely unhealthy). 
  • Cook until tender. 
  • With an immersion-blender, mix until smooth. 
  • Add a pinch of paprika and the cream; let it simmer for 10 minutes. 
  •  Serve hot, with a drizzle of pumpkin seed oil and a slice of fresh bread. 
I’m no big a fan of soups, I have to confess. But this one is tremendously yummy!
Bon appétit!


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